Recipes and Cooking Spinach and Chile Salmon Cakes 3.8 (8) 1 Review Spinach is such a versatile veggie. This dish is filling and satisfying with salmon cakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen skinless salmon fillet(s) 2 cup fresh spinach 4 teaspoon Asian chili sauce (Sriracha sauce) 1 slice white bread, processed into crumbs 1 egg white ¼ teaspoon salt 2 tablespoon vegetable oil 2 tablespoon butter 1 lemon, halved Directions Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Coarsely chop 1 cup of the spinach; set aside remaining spinach. Divide salmon in half. Cut half of the salmon in large pieces. Chop the remaining salmon in 1/2-inch pieces. In a food processor combine the large pieces of salmon, the chopped spinach, 2 teaspoons of the chili sauce, the bread crumbs, egg white, and salt. Cover and process until combined. In a medium bowl combine salmon mixture and chopped salmon (mixture will be soft). Shape salmon mixture into four 3/4-inch thick cakes. In a large skillet, cook salmon cakes in hot oil over medium heat for 10 to 12 minutes or until done (160°F), turning once. Remove salmon cakes from skillet and place on serving plates. Top salmon cakes with remaining spinach leaves. Drain any excess oil from the skillet. Add the butter to the hot skillet and cook until melted. Remove from heat and stir in the remaining 2 teaspoons chili sauce and juice from half the lemon until combined. Drizzle over salmon cakes and spinach. Cut remaining lemon half into wedges and serve with salmon cakes. Rate it Print Nutrition Facts (per serving) 394 Calories 20g Fat 6g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 394 % Daily Value * Total Fat 20g 26% Saturated Fat 6g 30% Cholesterol 77mg 26% Sodium 362mg 16% Total Carbohydrate 6g 2% Total Sugars 2g Protein 25g Vitamin C 8.9mg 45% Calcium 50mg 4% Iron 1.6mg 9% Potassium 676mg 14% Folate, total 65.3mcg Vitamin B-12 2.9mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.